Chapter 4

Question 1

Alternative paths within foodservice operations that food and menu items may follow, beginning with receiving and ending with service to customer is

Answer 1

Food product flow

Question 2

Conventional or traditional
ready prepared
commissary
assembly/serve are four types of

Answer 2

foodservice operations

Question 3

Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises is ______
examples are butcher, bake shop, and vegetable prep unit

Answer 3

Conventional food service

Question 4

Plates or trays are assembled in area close to production is ______
examples are hospitals and healthcare service

Answer 4

Centralized service

Question 5

Food is transported in bulk to a location separate form production and plates or trays of food are assembled in that location is _____
example gallery

Answer 5

Decentralized service

Question 6

Menu items are produced and held chilled or frozen until heated for service is ______
examples are

Answer 6

Ready prepared food service

Question 7

Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service is ____
<10% usage

Answer 7

Cook-chill

Question 8

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage and reheated just prior to service is _____
stored from 2 weeks to 3 months

Answer 8

Cook-freeze

Question 9

A process of sealing raw, fresh food items in plaster pouches to allow chilled storage and then cooking in boiling water to preserve is _____

Answer 9

Sous Vide aka under vacuum

Question 10

Centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final prep and service is ______

Answer 10

commissary foodservice

Question 11

Menu items are purchased prepared and require minimal cooking before service is _____

Answer 11

assebly/serve

Question 12

Defining the size, shape, style, and decoration of a space is

Answer 12

design

Question 13

what refers to the detailed arrangement of the equipment, floor space, and counter space?

Answer 13

layout

Question 14

movement of product or people through an operation is the ____

Answer 14

flow

Question 15

the movement of food from receiving through production to the customer and then through ware washing and trash removal is ____

Answer 15

product flow

Question 16

the movement of employees through the operation as they complete their work is

Answer 16

traffic flow

Question 17

Collaborative planning session is

Answer 17

Charrette

Question 18

What defines spaces in the planned kitchen and the relationship of these spaces to each other?

Answer 18

bubble diagram

Question 19

what states goals for the project, gives an overview of the occupants of the planed space, presents a projected timeline for the project, proses allocation of space to the desired units/activities within the planned space, and details guideline to be followed in the actual design phase……

Answer 19

Program

Question 20

Preliminary plans for the project, space drawings, proposed materials, electrical and mechanical issues, and projected costs is

Answer 20

schematic design

Question 21

What provides specifications and often cut sheets for all of the equipment planned for the space?

Answer 21

Specification book

Question 22

layout design aka

Answer 22

blueprint

Question 23

documents that provides blueprint layout of the space and more detailed elevations and graphic drawings to help clearly convey to the contractor the proposed plans for the facility

Answer 23

construction documents

Question 24

lighting aimed at a certain place

Answer 24

direct lighting

Question 25

lighting shining over a space rather than a certain place

Answer 25

indirect lighting

Question 26

amount of light generated when 1 foot candle of light shine from a source

Answer 26

lumen

Question 27

measurement of illumination equal to 1 lumen of light on 1 square foot of space

Answer 27

foot candle

Question 28

What light generates by passing an electric arc through a tube mixed with special gases

Answer 28

electric discharge light

Question 29

What indicates the effect of a light source on the color of objects based on a 0-100 scale?

Answer 29

CRI color rendering index

Question 30

measure of the coolness (red, orange) to warmness (blue-white) appearance of a light is

Answer 30

CCT correlated color temp

Question 31

measure of how efficiently a light source uses power is

Answer 31

PF power factor

Question 32

common light bulb

Answer 32

incandescent lights

Question 33

LED light emitting diodes lights

Answer 33

movement of eltrons across a semin conductor material to generate light

Question 34

the circulation of fresh air in a space

Answer 34

ventilation

Question 35

occurs when more air is removed from space than brought in

Answer 35

negative air pressure

Question 36

occurs when more air is brought into spar than is removed

Answer 36

positive air pressure

Question 37

the weight of the material per square foot

Answer 37

guage